Sous Chef 副厨师长

工作职责：（砧板副厨师长）
1.计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
2.严格按照菜谱、标准和摆盘标准。
3.在酒店运营之中保持HACCP各方面要求。
4.正确操作所有的设备、器具和机器。
5.必须关注持续性提高和改善培训手册和工作标准程序。
6.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7.能够接受外场工作任务。
8.能够接受在厨房以外的地点完成工作。
9.可接受盘点库存的工作。
10.所有团队成员都应知道关于住宿率,宴会,预测计划和收益。
11.及时的按要求准备菜单。
12.结合数码照片制作试菜新菜品。
13.协助厨师长合理调节厨房内部的岗位。
Job Description：
1.Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
2.Work seamlessly with recipes, standards and plating guides.
3.Maintain all HACCP aspects within the hotel operation.
4.Use appropriately all equipment, tools and machines.
5.Focus on constant improvement of training manuals and SOPs.
6.Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
7.Work on offsite events when requested.
8.Complete tasks and jobs outside of the kitchen area.
9. Assist in inventory taking.
10. Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
11.Prepare menus as requested, in a timely fashion.
12.Work on new dishes for food tastings and photo taking.
13.Control stations within the kitchen.